1 reply to this topic

[pia.ibrahim]

Hi everybody!

 

I need to know more information about adding chlorophyll to food. I am trying to look on the FDA website but the information i found is not clear. 

 

Does anyone have an idea about the allowance of chlorophyll in food in USA?

 

Thank you

[Mike Green]

Hi -the following info from FDA relates to sodium copper chlorophyllin-which I think is the usual form added to food?

 

 

 

(b) Specifications. Sodium copper chlorophyllin shall conform to
the following specifications and shall be free from impurities other
than those named to the extent that such impurities may be avoided by
good manufacturing practice:
(1) Moisture, not more than 5.0 percent.
(2) Solvent residues (acetone, ethanol, and hexane), not more than 50
parts per million, singly or, in combination.
(3) Total copper, not less than 4 percent and not more than 6 percent.
(4) Free copper, not more than 200 parts per million.
(5) Lead (as Pb), not more than 10 parts per million.
(6) Arsenic (as As), not more than 3 parts per million.
(7) Mercury (as Hg), not more than 0.5 part per million.
(8) Ratio of absorbance at 405 nanometers (nm) to absorbance at 630 nm,
not less than 3.4 and not more than 3.9.
(9) Total copper chlorophyllins, not less than 95 percent of the sample
dried at 100 deg.C for 1 hour.

the original page-with (much more) detail is here  (from 2002 -updated 2009)

 

Mike